Ingredients (ALLERGENS IN CAPITALS):
Thai Red Butternut Squash & Bean Curry with Rice
Cooking Time: 700W - 6mins 30secs / 800W - 6mins 10secs
Sweet butternut squash and red kidney beans simmered in a fragrant Thai-inspired red curry sauce with coconut milk, fresh lemongrass, ginger, garlic and lime, served with fluffy long grain white rice. Gently spiced with red chillies and warming aromatics, this plant-based dish delivers a perfect balance of heat, sweetness and citrus freshness. Hearty from lentils and beans yet light and nourishing, it’s a colourful, flavour-packed meal that’s both comforting and energising.
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| Typical Values | Per 100g | Per Meal |
| Energy (kJ) | 811.8kJ | 2435.41kJ |
| Energy (kcal) | 190.05kcal | 570.14kcal |
| Fat | 2.43g | 7.28g |
| of which saturates | 1.22g | 3.66g |
| Carbohydrates | 34.6g | 103.8g |
| of which sugars | 2.03g | 6.08g |
| Fibre | 3.55g | 10.66g |
| Protein | 6.59g | 19.77g |
| Salt | 0.52g | 1.56g |
For best results:
Microwave from frozen. DO NOT pierce or remove the lid.
Microwave:
Remove sleeve & cook from frozen. DO NOT pierce film lid.
700W 5 mins 30 secs, peel back film lid, gently stir and cook for a further 1 min;
800W 5 mins 30 secs peel back film lid, gently stir and cook for a further 40 secs. Ensure piping hot.
Storage:
Arrives frozen, store in freezer.
How it works
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Delivered frozen every Tuesday and Thursday. £50 delivery, or free from 50 boxes.
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